Pork Knuckle Ginger that Makes Blood Boil in The Cold Winter

Name: Pork Knuckle Ginger that Makes Blood Boil in The Cold Winter
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g ginger; 1750g White vinegar; 750g (or brown sugar) Yellow candy

by joo110

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Pork knuckle ginger is a kind of delicacy that I ate when I was living in Guangdong, especially in the severe cold winter. It is sour and sweet, and it will feel warm all over, even the blood is boiling. In rural areas, mothers or mother-in-laws will prepare a large earthen jar of pig's feet ginger before their daughters or daughters-in-law give birth, and eat them when they are in confinement. It is said to remove lochia and help postpartum recovery. The best female aunts eat when they come, not only invigorate blood and keep warm, but also beautify their skin.
When I first returned to Beijing, I would make a can of pork knuckle ginger in the winter, and I would eat it all over the body. I haven’t eaten it for several years. This year I feel that Beijing’s winter is extremely cold. I suddenly remembered the long-lost sweet and sour. I bought ginger ten days ago and made the vinegar ginger juice. I have been cooking it in a crock pot for ten days. This vinegar ginger juice is very important. It takes more than ten days to cook the ginger to make the ginger volatilize. , And it won't get angry, and when you want to eat, just buy the pig's feet and put it in the pot. You can eat as you please. "

Ingredients

500g Ginger
1750g White Vinegar
750g (or brown sugar) Yellow Candy

Pork Knuckle Ginger that Makes Blood Boil in The Cold Winter

1. Peel the ginger, wash it, and control the moisture.

Pork Knuckle Ginger that Makes Blood Boil in The Cold Winter recipe

2. Use a knife to loosen the moisture-controlled ginger to make it easier for the ginger to taste

3. Put the loosened ginger in an iron pan, add a small amount of salt when it is slightly yellow and dry on medium heat, then turn to low heat and stir until there is no moisture, set aside.

4. Put white vinegar, yellow sugar, and ginger in a crock pot, boil it to the boil on high heat, turn to low heat, and simmer for about three hours. In this way, even if the vinegar and ginger juice is preliminarily boiled, it is good to boil it once a day. The ginger is best boiled for 15-20 days. After 20 days, it can be added to the pig's feet for further processing.

5. Cut the pig's feet into six pieces each, soak them in clean water, change the water every two hours, and change the basic blood water three times to clean.

6. Put clean water, two spoons of cooking wine in the pot, and then put the pig's feet into the pot. After the water boils, remove the blood foam.

7. Pick up the pig's feet and rinse them with clean water, then control the water for later use.

8. Without oil in the wok, stir-fry the pork knuckles over low heat until it is slightly browned. Turn off the fire.

9. Put the pig's knuckles in the vinegar and ginger sauce. The ginger must cover the pig's knuckles. After the high heat is boiled, turn to low heat. After about half an hour, turn off the heat. Remember, do not stir and do not remove the lid of the crock pot. Put it on the second day, after the high heat is boiled, turn to low heat, turn off the heat after half an hour, and leave it on the third day without stirring or uncovering the lid as on the first day. Follow the steps in the previous two days. The difference is off. After the fire is simmered for three to five minutes, it can be served and eaten.

Tips:
1. It is best to cook ginger for more than three hours for the first time.
2. The vinegar and ginger juice that has been boiled for 20 days can be eaten for a long time, as long as it is boiled every two or three days. When you want to eat pork knuckles, add it to the pot. If the juice is not enough, you can add vinegar. With sugar, the sweetness and sourness can be adjusted according to personal taste.
3. In addition to pig's feet, you can also put meat skin, chicken feet, potatoes, lotus root, etc., which are just as delicious.
4. Southerners will add shelled eggs, but egg shells are not so safe anyway, so if you put the eggs in white water, it is best to put them in after half-boiled. It should not be too long, otherwise the egg whites will become hard. Taste.